Qi Wang

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

Long Sheng, Guiyue Tang, Qi Wang et al. · Food Hydrocolloids · 2019 · 205 citations

Bioorganic Chemistry, Engineering, Biochemistry +10

Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin

Gang Liu, Qi Wang, Zhongze Hu et al. · Journal of Agricultural and Food Chemistry · 2019 · 179 citations

Food Colloid, Pickering Emulsion Delivery, Nanomedicine +9

The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate

Zhen Yu, Yu‐Sheng Wang, Hai‐Hua Chen et al. · Food Hydrocolloids · 2018 · 130 citations

Food Chemistry, Biomanufacturing, Stearic Acid +5

Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch

Jianjun Zhou, Ziyang Jia, Min Wang et al. · Food Hydrocolloids · 2022 · 111 citations

Food Chemistry, Biomanufacturing, Natural Polymer +6

Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range

Xinguang Qin, Dan Yuan, Qi Wang et al. · Journal of Agricultural and Food Chemistry · 2018 · 101 citations

Food Chemistry, Maillard-reacted Whey Protein, Engineering +15